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Started By
Message
re: How do you eat your fried shrimp?
Posted on 4/17/13 at 2:34 pm to Neauxla
Posted on 4/17/13 at 2:34 pm to Neauxla
All on your list except ketchup and not a lot of any of those. Just enough on the shrimp for a little complimentary flavor, though on occasion, I overload on tartar because I love the stuff. I load the tail with the tartar.
1
Posted on 4/17/13 at 2:35 pm to Neauxla
quote:With chopsticks.
How do you eat your fried shrimp?
Posted on 4/17/13 at 2:39 pm to Gris Gris
I think I'm the only person who doesn't like tartar sauce.
Posted on 4/17/13 at 2:43 pm to Neauxla
quote:
Plain?
like popcorn
Posted on 4/17/13 at 2:46 pm to Neauxla
quote:
Ketchup
Posted on 4/17/13 at 2:49 pm to Neauxla
quote:
I think I'm the only person who doesn't like tartar sauce.
Cocktail on shrimp don't care for tarter. I do like tarter with fish.
Posted on 4/17/13 at 2:50 pm to Neauxla
quote:
I think I'm the only person who doesn't like tartar sauce.
There are a lot of bad tartar sauces out there and I think it's a sin for seafood places not to make their own in house if they're going to serve fresh seafood. I wantt to cringe when I see those Kraft packets. Stuff is vile.
Do you not like mayo? I understand people who don't like mayo not liking tartar, but a good tartar is a fine fine sauce. I love it on fries.
ETA: Long time ago, Piccadilly used to have an above average tartar sauce and people used to buy quarts for fish fries. Don't know about now, though.
This post was edited on 4/17/13 at 2:53 pm
Posted on 4/17/13 at 2:51 pm to TigerWise
quote:
I do like tarter with fish.
The same, with a hit of Tabasco mixed in the tartar.
Posted on 4/17/13 at 2:56 pm to Neauxla
cocktail or horseradish+orange marmalade
Posted on 4/17/13 at 3:09 pm to Gris Gris
quote:this may be it
Do you not like mayo? I understand people who don't like mayo not liking tartar
Posted on 4/17/13 at 3:10 pm to Gris Gris
Gribiche >>> tartar
Posted on 4/17/13 at 3:12 pm to Caplewood
What is that?
Posted on 4/17/13 at 3:19 pm to El Josey Wales
quote:
Mohawk has some damn fine tartar sauce.
Yep. The tartar sauce Dominic peddles at Cpt. Avery's is some bombass tartar as well.
Posted on 4/17/13 at 3:29 pm to Gris Gris
quote:Me too.
I love it on fries.
quote:Still a favorite of mine. Love it with the square fish(haddock? cod?).
Piccadilly used to have an above average tartar sauce
Posted on 4/17/13 at 3:30 pm to Neauxla
quote:
lemon juice and whole
Posted on 4/17/13 at 3:32 pm to Neauxla
With both hands. NOM NOM
Posted on 4/17/13 at 3:33 pm to LSUballs
quote:
Sauce gribiche is a mayonnaise-style cold egg sauce in the French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil and tarragon. It also includes hard-boiled egg whites cut in a julienne.
Tartar elevated
This post was edited on 4/17/13 at 3:34 pm
Posted on 4/17/13 at 3:55 pm to Caplewood
I'd eat it. But sounds a little eggy for fried shrimp.
Posted on 4/17/13 at 3:59 pm to LSUballs
Shrimp and eggs are a perfect combo IMO
This post was edited on 4/17/13 at 4:00 pm
Posted on 4/17/13 at 4:59 pm to El Josey Wales
[quote]Mohawk has some damn fine tartar sauce. [/quote
Where can i find this? Never heard of it.
Where can i find this? Never heard of it.
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